MEATS.

Time.

Beef, ribs, rare............... per pound,

8

to

10

min.

" " well done "

12

to

15

"

" " boned Scrolled "

12

to

15

"

Round of Beef............ "

12

to

15

"

Mutton, leg, rare................ "

10

minutes.

" " well done "

15

"

" loin, rare "

8

"

" shoulder, stuffed "

15

"

" saddle, rare "

9

"

Lamb, well done....... "

15

"

Veal, " "............. ."

18

to

20

min.

Pork, " " ........ . "

20

minutes.

Venison, rare "

10

"

Chicken................... "

15

"

Goose.................."

18

"

Time.

Bread

1

hour.

Biscuits

20

minutes.

MEATS.

Time.

Fillet, hot oven.................

30

minutes.

Braised Meats......................

3

to

4 hours.

Liver, whole....................

2

hours.

Turkey, 8 lbs.................

1¾

"

" very large................

3

"

Birds, small, hot oven..............

15

to

20

min.

Ducks, tame..........................

45

minutes.

" wild, very hot oven....

15

"

Partridge.................................

35

to

40

min.

Grouse.........................

20

to

25

"

FISH.

Time.

Large Fish......

1

hour, about.

Small "...........................................

20

to

30

min.

Time.

Cake..........................

20

to

45

min.

Custards, very slow oven.........

1

hour.